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Snap Pea Pesto and Shrimp Crostini

Snap Pea Pesto and Shrimp Crostini for Effortless Spring Snacking

Delight in Snap Pea Pesto and Shrimp Crostini, a vibrant appetizer perfect for spring gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 crostinis
Course: Appetizers
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 2 cups Snap Peas Fresh or frozen
  • 1 cup Fresh Mint Leaves
  • 2 cloves Garlic Fresh or roasted
  • 1/2 cup Parmesan Cheese Grated; can substitute with nutritional yeast
  • 1/3 cup Olive Oil Extra virgin recommended
  • 1/4 cup Almonds Can substitute with pine nuts or walnuts
For the Crostini
  • 1 loaf Baguette Sliced
  • 1 pound Shrimp Cooked and pink

Equipment

  • Blender
  • baking sheet
  • Pot
  • Ice Bowl

Method
 

Step-by-Step Instructions
  1. Bring a pot of water to a rolling boil. Blanch the snap peas for 2-3 minutes until vibrant green and tender-crisp, then transfer to ice water to cool.
  2. In a blender, combine the cooled snap peas, mint, garlic, Parmesan, olive oil, and almonds. Blend until smooth, adjusting seasoning as needed.
  3. Preheat the oven to 375°F (190°C). Slice the baguette and toast on a baking sheet for 8-10 minutes until golden brown.
  4. Spread the snap pea pesto generously over each toasted slice. Top with shrimp slices.
  5. Serve on a platter, garnishing with extra Parmesan or mint leaves. Best enjoyed immediately.

Nutrition

Serving: 2crostinisCalories: 220kcalCarbohydrates: 30gProtein: 12gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Pesto can be made up to two days in advance. Store leftovers in an airtight container.

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